Comments on: Homemade Bagels Recipe

By: Hans Snyder

Hans Snyder — Sat, 23 Mar 2024 19:39:30 +0000

We used this after a friend suggested it to us as their recipie. We used 3c whole wheat to 1c white, plus white for dusting. Hard grits (un-cooked/cornmeal coarse) to the bottom of the baking dish to help release after baking.

We found some tricks that helped for next time (our bad). We made 6 instead of 8 (3 of us) – should not have used all the egg wash – just enough to cover. Time your minute when the dough rises in the bath (not before) we used 1min – good for us. Liquid is Ok for dying a gel is better. Try to separate the dough before first rise and incorporate the dye then. Not after the rise (for better “all through” color:

By: Ailynn

Ailynn — Thu, 21 Mar 2024 19:39:26 +0000

Edited: Made the Everything version of these bagels twice and my Husbando absolutely loves them! They’re the perfect amount of chewy and texture of any recipe I’ve tried. Only tiny modification was on the baking temperature since the Everything seasoning got a little extra crispy on my first batch since I have a very efficient gas oven. Dropped the temperature down to 400°and baked for 24 minutes. Can’t wait to try out the cinnamon raisin version next! Thank you so much Sally!

By: Lexi @ Sally's Baking Recipes

Lexi @ Sally's Baking Recipes — Wed, 20 Mar 2024 15:16:00 +0000

In reply to Katherine Brennan. Hi Katherine, you can let the dough rise overnight for about 8-12 hours. Hope you enjoy the bagels!

By: Katherine Brennan

Katherine Brennan — Wed, 20 Mar 2024 13:34:54 +0000

For the overnight rise, what is the longest amount of time I can leave it in the fridge? Also, how much does the longer rise improve the flavor? I’d prefer to do the overnight rise for the better flavor but I don’t want to make the dough late at night.

By: Stephanie @ Sally's Baking Recipes

Stephanie @ Sally's Baking Recipes — Tue, 19 Mar 2024 19:42:25 +0000

In reply to Alissa. Hi Alissa, We do not recommend using a food processor to mix this dough as it will quickly overwork the dough. Instead, if you don’t have a stand mixer you can simply use a large mixing bowl and mix the dough with a wooden spoon or silicone spatula and knead the dough by hand.

By: Alissa

Alissa — Tue, 19 Mar 2024 18:32:14 +0000

In reply to Lexi @ Sally's Baking Recipes. I used my food processor to knead the dough. I’m new to the baking world but tried to follow the directions exactly. My dough seemed a little dry after rising? Like I could shape the dough that well into the circles because it wouldn’t stick together. Did I over knead it? Did the heat from the food processor mess it up? Not let it sit long enough? Do you have tips for using the food processor? (I don’t have a kitchen aid)

By: Michelle @ Sally's Baking Recipes

Michelle @ Sally's Baking Recipes — Sun, 17 Mar 2024 12:22:22 +0000

In reply to Joanne M. Hi Joanne, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076

By: Jamie Suran

Jamie Suran — Sun, 17 Mar 2024 10:44:59 +0000

This was my first time making these and although I think I overkneaded them in my machine, I was so thrilled with how they turned out. I will be making them again to try and perfect the technique. Thank you so much for the recipe!